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4 cups flour
2 tbsp sugar
3 tbsp butter, melted
1 1/4 tsp salt
2 eggs, lightly beaten
1 1/2 cups warm water

Mix all ingredients, knead well. It may be soft and on the sticky side, but continue to work with hands until it comes clean from hands. Cut into 2 pieces. To each, add enough flour to make a soft dough. Place on floured cloth to warm for 1/2 hour. If it gets too hot it will crack when rolled. Cover table with tablecloth, sprinkle with flour. Brush hands with butter and gently stretch dough. The trick is to get the dough stretched the size of your table (see through thin) without making any holes or cracks in your dough. Trim off thick edge and put to warm again. Spread on your filling. Lift one edge of table cloth gently and your dough will roll into a long, fat sausage. Place in greased pan and brush with butter. Bake at 375F until light brown. May be served warm or cold, cut into pieces, with sour cream or whipped cream.

Apple Filling:

Peel 7 apples and grate. Add sugar and cinnamon to taste. Spread over stretched dough.
Cottage Cheese Filling:

1 pkg dry cottage cheese 2 eggs salt, sugar, and cinnamon to taste 1 tsp vanilla

Mix well and spread over stretched dough.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


Christmas Stolen is a fruit bread that is traditional since the 1400's. Every German household made it for the Christmas season.

1 cup warm water
2 pkg yeast (2 tbsp)
2 tsp sugar

Measure water into bowl. Stir in the sugar and add the yeast. Let stand for 10 minutes in warm place.

3/4 cup milk
1/2 cup sugar
3 eggs, beaten
3/4 cup almonds
1/3 cup golden raisins
2/3 cup margarine
1 tsp salt
5-6 1/2 cups flour
3/4 cup candied fruit
Icing sugar

Heat milk and margarine. Stir in 1/2 cup sugar and salt. Add to yeast mixture. Add eggs and 2 cups flour. Beat until smooth. Stir in 4 more cups flour or until soft dough is made. Knead on floured board for 10 min. Knead in the nuts and fruit. Place in greased bowl. Cover and let rise 1 1/2 hours. Punch down. Divide into 3. Roll each into 12"x7" rectangle. Fold in half lengthwise. Place on greased sheet. Cover and let rise 45 min. Bake at 350F for 25 min. Cool and frost with plain butter icing.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


1 1/4 cups boiling water
1/2 cup margarine
1 cup oatmeal
6 oz. pkg. chocolate chips

Mix above ingredients and let stand 20 min.

1 1/2 cups flour
1 tsp baking soda
1 cup brown sugar
1 cup white sugar
1/2 tsp salt
3 eggs

Sift the dry ingredients, add brown sugar. Add eggs and the oatmeal mixture. Beat well. Pour into a greased 13"x9"x2" pan. Bake at 350F for 35 min.


6 tbsp butter
3/4 cup brown sugar
1/4 cup cream
1/2 cup nuts, chopped

Mix and cook over low heat for 3 min. Pour over baked cake and broil until bubbly and golden.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


1 cup sour milk
1 egg
3 1/2-4 cups flour
2 tsp cream of tartar
1 1/2 tbsp melted fat
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar

Prepare as muffins, chill dough for 1 hour. Roll out to 3/8" thick. Cut into strips 2"x7", fold the dough in half, twist the two halves together. Fry in hot fat, 365F. Makes 3 doz.

Submitted By: Carol Kowaniuk, Saskatchewan, Canada


1 1/4 cup dark Karo syrup
1 1/4 cup mild molasses
1 cup shortening
1 1/2 cup sugar
2 eggs
1 or 2 tsp anise extract
1 lemon rind, grated
1 tsp each: cloves, pepper, cinnamon, nutmeg
1/2 tsp salt
1 Tbsp soda, dissolved in 2 Tbsp water
1 tsp baking powder
10 cups flour

Boil and cool syrup and molasses (stand and watch pan) Cream together shortening and sugar; add eggs, anise, rind, and syrup mixture. Add dissolved soda, then dry ingredients. Work in flour well. Chill. Form into a roll; snip with scissors dipped in water. Place on cookie sheet and bake at 350F. Take off pan while hot. Store in covered container for at least 2 weeks.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge
(from "Tinjum Family Cookbook")

(A traditional good luck bread of German families)

2/3 cup dry milk
1/2 cup sugar (or fructose for diabetics)
2 tsp. salt
2 cups lukewarm water
2 cakes yeast
2 eggs
1/2 cup shortening
7-7 1/2 cups flour (if diabetic, use whole wheat)
powdered sugar (may omit this or use powdered maltitol)
candied cherries (may use dried/unsweetened)

Mix dry milk, sugar, salt, and water. Stir in mixing bowl. Stir in yeast until it dissolves. Add eggs and shortening and stir in. Add flour, cup by cup, beating in with mixer on high speed, until about half the flour is used. Knead until smooth. Let rise until doubled. Punch down and let rise again. Take half of dough and roll it to form a long strip and shape into a pretzel, twisting once at the center. Repeat with remaining half. Bake about 20 min. at 350F. Remove from oven and brush with margarine. Frost while still warm with a thin powdered sugar and water frosting. Sprinkle with chopped nuts or decorate with candied cherries, etc., if desired. May be frozen for later use.

Submitted For: Mrs. John D. Rhodes, Pennsylvania, USA (from "Three Rivers Cookbook")

LINSEN SUPPE (Lentil Soup)

1 1 lb. pkg lentils
1/4 lb. bacon, diced
2 med. onions, sliced
2 med. carrots, diced
2 qts. water
1 cup celery, diced
2 1/2-3tsp salt
1/2 tsp. pepper
1/2 tsp. dried thyme
2 bay leaves
1 large potato, pared
1 ham bone
2 tbsp. lemon juice

Night before: Wash lentils. Soak overnight, covered in cold water.

Early next day: Drain lentils. In dutch oven, saute diced bacon until golden. Add sliced onions and diced carrots and saute until onions are golden. Add lentils, water, sliced celery, salt, pepper, thyme, and bay leaves. With medium grater, grate peeled potato into lentil mixture; add ham bone. Simmer, covered, 3 hours. Lentils should be nice and tender. Remove bay leaves and ham bone. Cut all bits of meat from bone and return meat to soup. To serve at once, add lemon juice. For next day, refrigerate soup; add lemon juice and reheat.

Submitted For Mrs. Dominic Rondinelli, Pennsylvania, USA (from "Three Rivers Cookbook")


1/2 cup vinegar
1/2 cup water
1 sliced onion
salt & pepper
1 bay leaf
1 clove
1 1/2 lbs. beef, shoulder
1 marrow bone
2 tbsp. fat
1 chopped onion
1 chopped tomato


1 tbsp. flour
vinegar or lemon juice
pinch of sugar or fructose
1 tbsp. cream or wine

Cook vinegar, water, sliced onion, and seasonings together for 10 minutes. Steep beef in the marinade 2-3 days. Drain, saving liquid. Brown meat and marrow bone in hot fat. Add chopped onion, tomato, and 1/2 cup of the marinade. Cover and simmer on top of range for 1 hour. Turn the meat so it is cooked on all sides. Carve and place on a warm platter.

Sauce: Mix flour with pan liquid until smooth. Add the rest of the marinade and stir until smooth and thickened. Sauerbraten sauce calls for more ample ingredients than other sauces. Add, to taste, a little vinegar or lemon juice, a pinch of salt, sugar, a little fresh butter, and a tbsp. of cream or wine. Strain and pour over meat or serve as a separate sauce.

Submitted For: Mrs. Peter Freymark, Pennsylvania, USA (from "Three Rivers Cookbook")


2 lbs. small white potatoes, unpeeled
1 tsp. salt
1/2 cup diced bacon
1/2 cup minced onion
1 1/2 tsp. flour
4 tsp. sugar
1/4 tsp. pepper
1/4 to 1/3 cup vinegar
1/2 cup water
1/4 tbsp. freshed snipped parsley
1/4 cup minced onion
1 tsp. celery seed
1/2 cup sliced radishes (optional)
celery leaves

About 1 hour before serving, cook potatoes in their jackets in 1" boiling water with 1 tsp. salt in covered saucepan until fork tender, about 35 minutes. Peel and cut into 1/4" sliced. In small skillet, fry bacon until crisp. Add minced onion (1/2 cup) and saute until tender, not brown. In bowl, mix flour, sugar, 1 tsp. salt and pepper. Stir in vinegar (amount depends upon tartness desired) and water until smooth. Add to bacon; simmer, stirring until slightly thickened. Pour hot dressing over potatoes. Add 1/4 cup minced onion, parsley, celery seed, and radishes. Lightly toss and garnish with celery leaves. (serves: 4-6)

Submitted For: Mrs. Dominic Rondinelli, Pennsylvania, USA (from "Three Rivers Cookbook")


3/4 cup flour
3/4 tsp. baking powder
1/8 tsp. salt
2 eggs, separated
1/4 cup plus 2 tbsp. cold water
1/2 cup plus 3 tbsp. sugar
1/2 tsp. vanilla


3-4 cups fresh, canned, or frozen fruit
1 tbsp. cornstarch
1 cup whipping cream

Preheat oven to 350F. Sift the flour, baking powder, and salt together. In a large bowl, beat the egg yolks with water, using a rotary type or electric beater, until foamy. Gradually beat in sugar. Add the sifted flour to the egg mixture, beating well. In a separate bowl, using clean beaters, beat the egg whites until foamy; add vanilla and continue to beat until whites stand in stiff peaks. Fold egg whites into the batter, do not beat. Pour batter into a well greased flan pan. Bake for 20 minutes.

Filling: Drained canned or frozen fruit, reserving juice, or crush 1 cup fresh fruit to make juice. Sweeten to taste. Boil juice. Mix cornstarch with a little sugar; stire into juice and cook until thick. Fill baked shell with fruit. Pour cooled juice over fruit, and chill. Decorate with whipped cream. Torte is excellent with peaches, strawberries, cherries, or pineapple. May be made the morning of the day it is to be served.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge


4 Egg Whites
1/2 cup Granulated Sugar
2 cups Almonds, finely chopped
5 squares Unsweetened Chocolate, finely grated
3 Tbs. Water
1/4 tsp. ground Cinnamon
Dash of ground Allspice
Dash of ground Cardamom
Dash of ground Nutmeg

Pre-heat oven to 300-F degrees and a line a cookie sheet with wax paper.

In a large mixing bowl, beat the egg whites until stiff. While still beating, gradually add the sugar.

Fold in the almonds, chocolate, water, cinnamon, allspice, cardamom, and nutmeg.

Drop the mixture by the teaspoonful on the prepared cookie sheets. Bake for about 20 to 25 minutes. Cool the cookies on racks. Store cookies in an airtight container. Makes 3 dozen cookies.

Submitted By: Lorene Tinjum Johansen, Engelsviken, Norge



Multiply kilograms by 2.2 for pounds
Multiply liters by 2.1 for pints/1.06 for quarts/0.26 for gallons
Multiply the grams by 0.035 for ounces


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